Yosenabe Recipe

Summary

MethodMain Ingredient

Ingredients

 Bean threads4 Ounce (Also Called Long Rice Or Cellophane Noodles)
 Clams in shells10 (Suitable For Steaming)
 Shrimp10 Large (About 30 Per Pound)
 Cooked dungeness crab meat2 1⁄2 Pound (1 Large Sized)
 Napa cabbage1 1⁄2 Pound (1/2 Small Head)
 Tofu1⁄2 Pound
 Homemade chicken broth/2 large cans of 49 1/2 ounce each regular-strength chicken broth12 Cup (192 tbs)
 Dijon mustard2 Tablespoon
 Soy sauce1⁄4 Cup (4 tbs)
 Dry sherry1⁄2 Cup (8 tbs)
 Grated fresh ginger4 Teaspoon, or minced
 Watercress sprigs2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2661 Calories from Fat 1169

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 1436.9 mg

Sodium 18808.5 mg783.7%

Total Carbohydrates 161 g53.7%

Dietary Fiber 2.6 g10.3%

Sugars 17.2 g

Protein 376 g751.2%

Vitamin A 105% Vitamin C 143.1%

Calcium 1064% Iron 248.5%

*Based on a 2000 Calorie diet

Directions

Soak bean threads in warm water to cover until soft and pliable, about 15 minutes.
Meanwhile, scrub clams well with a brush.
Shell and devein shrimp.
Pull off and discard back shell from crab.
Break off legs and crack.
Break belly flap off body; rinse loose material and gills from body.
Cut body into 4 sections.
Core cabbage and separate leaves.
Drain tofu, then cut into 1-inch cubes.
Combine broth, mustard, soy, sherry, and ginger in a 5- to 6-quart pan.
Bring to a boil over high heat; reduce heat, cover, and keep broth at a simmer.
Rinse a 4- to 5-quart covered casserole with hot water to heat; drain.
Drain bean threads, cut into 5-to 6-inch lengths, and place in warmed casserole; cover and keep warm.
Add clams to broth; cover and simmer for 5 minutes.
Add shrimp and crab; cook until clams open, about 3 more minutes.
Lift seafood from broth and arrange in casserole.
Re-cover; keep warm.
Add cabbage leaves to broth and cook just until wilted, about 3 minutes; lift out with tongs and arrange in casserole.
Re-cover casserole and keep warm.
Reduce heat under pan so broth steams but no bubbles break the surface.
Carefully add tofu and cook for 5 minutes; transfer to casserole.
Garnish with watercress.
Pour steaming broth into casserole up to level of vegetables and seafood; pour remaining broth into a pitcher.
Ladle a selection of foods with broth into 4 to 6 wide soup plates.
Eat foods with forks and spoons or with chopsticks; sip extra broth or add to bowls.
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